egg salad

Ingredients:

4 large eggs

2-3 tablespoons mayonnaise

½ teaspoon Dijon

½ cup finely chopped sweet onion

salt and pepper

Directions:

Place four large eggs in a saucepan and cover with cold water. Bring to a boil then lower the heat to barely a boil, simmer uncovered for 10 minutes.

Now for the secret to perfectly peeled eggs. Pour off the hot water and immediately cover the eggs with ice and cold water. Not only does this stop the cooking process, the eggs constrict slightly pulling away from their shells.

Drain the water from the pan. Shake the eggs in the drained pan until they bump into each other and crack all over. Then tap the end of each egg to discover its “air pocket”. This pocket reveals where there is a small space between the shell/membrane and the cooked egg. Under a slow stream of water, starting at the air pocket, gently peel the egg, shedding the shell and the membrane underneath. The shell should begin to slip off, if it doesn’t carefully search for the air pocket, then start again.

Place the peeled eggs on a paper towel to drain. Finely chop the eggs and place in a bowl. Finely chop a sweet onion to measure half a cup, add to the eggs. Season lightly with salt and freshly ground pepper and toss with a fork. Add two tablespoons of mayonnaise and half a teaspoon of Dijon mustard to the eggs. Stir well with a fork to combine and distribute the yolk. Add more mayonnaise if needed. Taste for seasoning.

The egg salad can be made a day in advance. Cover and refrigerate.

Serves 2-3